Fennel Orange Salad with whipped ricotta and olive croutons won our hearts with its seductive combination of textures and wholesome flavors. This bright, elegant salad is the perfect dish to lighten up any meal. It starts by pairing the crisp, anise-like snap of fennel with the zesty sweetness of orange citrus. Then, the creamy whipped ricotta adds a smooth, cooling layer. On the other hand, the savory, crunchy olive croutons provide an irresistible textural contrast. It’s a simple, sophisticated dish that proves healthy eating can be truly decadent.
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Fennel Orange Salad
Description
Showcasing how fennel can become the star of a recipe.
Ingredients
Scale
- 3 tbsp lemon juice
- 1/2 cup olive oil
- 2 tbsp honey
- Salt and pepper
- 1/4 cup parsley
- 3 fennel bulbs, sliced
- 2 oranges, cut into segments
- ¾ cup ricotta
- 2 tbsp olive oil
- 2 cups Mediterra olive bread, cubed
- ½ cup olive oil
Instructions
- Whisk together lemon juice, olive oil, honey, salt and pepper, and parsley. Add fennel and orange.
- In a food processor, blend ricotta with salt, pepper, and olive oil.
- Toss cubed olive bread with olive oil, salt, and pepper. Bake 375 degrees on a baking sheet till golden brown, about 15-20 minutes.
- Spread whipped ricotta on a platter, top with fennel orange salad, and garnish with olive croutons.
Recipe by Jennifer Girasole of Girasole
Styling by Keith Recker
Photography by Laura Petrilla
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